Tofu Stir Fry

This golden-crusted tofu stir fry is packed with a medley of colorful vegetables coated in rich umami flavor.

Why this recipe works

Making crispy tofu stir fry is really simple with a few quick tips to ensure perfectly cooked plant-based protein. The best part about a stir fry is that they are incredibly versatile, too! We used a combo of broccoli, carrots, bell peppers, celery, and snap peas, but there are plenty of veggies out there to choose from.

Tofu does not take long to cook, in fact, it’s really quick. The bulk of the time comes down to properly prepping it. Before I met, he worked at a restaurant for over 20 years where they served a lot of vegetarian dishes. He cooked with tofu just about every day, and today, he’s sharing his tips on the right way to prepare it. Be sure to follow his advice listed below for the best results!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOFU – Firm or extra-firm tofu is best for this recipe. Soft tofu won’t hold its shape as well when stir fried. When frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your stir fried tofu that night. You can also prep it the night before. The instructions below will explain.

VEGETABLES – We’ve chosen some of our favorite go-to stir fry vegetables for this recipe. You can use whatever vegetables you like. Some alternatives include mushrooms, edamame, bok choy, cabbage, and baby corn. As with all stir fry recipes, be sure you prepare all vegetables and ingredients ahead of time, as the cooking process is quick.

How to Make Tofu Stir Fry

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 90 minutes then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 20 minutes or until desired firmness
2. Cut tofu into 1-inch cubes. Place in a mixing bowl and using gloved hands, gently toss with cornstarch to coat all the pieces.
3. Heat olive oil in a wok over medium-high heat until shimmering. Oil should be nice and hot but not smoking.
4. Add tofu to the wok and using heat resistant rubber spatula, quickly turn and toss the tofu until browned on all sides.
5. Toss in all the vegetables and continue stirring and turning to cook all contents.
6. Pour in soy sauce, oyster sauce, and sesame oil and stir to combine. Allow sauce to cook for 1-2 minutes or until slightly thickened.

Frequently Asked Questions & Expert Tips

Firm or extra firm tofu is best for stir-frying, as both hold their shape better compared to soft or silken. On top of that, firm or extra firm tofu has less moisture, which means they crisp up beautifully in the pan leaving you with a lovely golden crust.

Absolutely, however, you will want to thaw it before beginning, and be sure to press out as much moisture as you can following the tips in the instructions of this post. Frozen tofu tends to take on a different texture once thawed, making it spongier than normal, which is ideal for soaking up excess sauce!

It’s best to reheat your stir fried tofu in an air fryer or skillet. Place the tofu in a skillet over medium heat, tossing just until the edges begin to crisp up. Use the reheat function on the air fryer to rewarm. I would avoid the microwave unless you are okay with the tofu softening a bit!

Store any leftovers in an airtight container kept in the refrigerator for up to 4 days.

Serving Suggestions

Serve your tofu stir fry over or alongside a bed of white rice or rice noodles. Both of which are great at soaking up that umami sauce!

More Tofu Recipes

• Fried Tofu
• Spicy Tofu
• Air Fryer Tofu
• Honey Garlic Tofu

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